Absolutely The Best Shrimp Scampi

Absolutely The Best Shrimp Scampi

Ingredients

• 1/2 cup all-purpose flour 
• 1/4 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon cayenne pepper 
• 1 1/2 pounds fresh shrimp, shelled and deveined without tails 
• 1/2 cup olive oil 
• 4 cloves garlic, minced 
• 1 shallot, chopped 
• 1/2 cup fresh parsley, minced 
• 1/2 teaspoon dried oregano, crushed 
• 2 tablespoons white wine 
• 2 tablespoons brandy

Directions

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
Place the serving dish of shrimp in a preheated broiler for about 2 minutes. Enjoy it!

Classic Shrimp Scampi

Classic Shrimp Scampi

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ½ cup dry white wine or broth
• ¾ teaspoon kosher salt, or to taste
• ⅛ teaspoon crushed red pepper flakes, or to taste
•  Freshly ground black pepper
• 1 ¾ pounds large or extra-large shrimp, shelled
• ⅓ cup chopped parsley
•  Freshly squeezed juice of half a lemon
•  Cooked pasta or crusty bread

PREPARATION
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread. Enjoy it!